Instructions

1. Heat the oil in a large frying pan and fry the chicken for 5 minutes. Add the curry paste and mushrooms and cook for 2-3 minutes. Stir in the coconut milk and peas, bring to a simmer and cook gently for 7-8 minutes.

2. Stir in the spinach until just wilted and add the lime juice. Season to taste and sprinkle with coriander. Serve with cooked brown basmati rice.

Cooking Tips

Try using Thai red curry paste instead of green and replace the peas with green beans.